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      RECIPE TITLE "Lightened Blueberry French Toast Casserole"
    Source: Deseret News (Salt Lake City) , May 21, 2008 - Author: Jeanne Jones

    yieldsserves 8 time--- difficultyeasy

    If you want to make this right away, you can let it sit and soak up the custard for as little as half an hour -- you don't have to leave it overnight. If you are using frozen fruit, do not allow it to sit overnight; also, it will take an extra 10-15 minutes to bake. Stale bread actually makes this better; if you have only fresh bread, let it dry or toast it first.

      RECIPE INGREDIENTS

    • 1 1/2 cups liquid egg substitute, or egg whites
    • /4 cup sugar
    • 3 cups 1 percent low-fat milk
    • 1 teaspoon vanilla extract
    • 10 slices high-fiber bread, cut into cubes
    • 3 cups blueberries
    • 1 tablespoon melted butter

    Cinnamon sugar:

    • 1/4 cup sugar
    • 2 tablespoon cinnamon

      RECIPE METHOD

    1. Coat a 9-by-13-inch pan with non-stick spray. Set aside.

    2. In a large bowl, whisk the egg substitute or egg whites, beat and combine with the sugar. Add the milk and the vanilla, and mix well.

    3. In a small bowl, combine the cinnamon and sugar, and set aside.

    4. Place 1/3 of the bread cubes on the bottom of the prepared pan. Pour 1/3 of the milk-and-egg mixture on top of the bread. Sprinkle bread cubes with 1 cup of the blueberries and 1/3 of the cinnamon sugar. Repeat layering 2 more times. Pour the melted butter over the top, covering as much of the surface as possible. You can prepare the dish up to this point as early as the night before, but at least half an hour before. Cover the pan with plastic wrap. Place in the refrigerator until you're ready to bake it.

    5. Preheat the oven to 350 F. Bake for about 45 minutes, or until a sharp knife inserted halfway between the center and the edge comes out clean. Remove from the oven and let stand for about 10 minutes before cutting into 8 servings.

    Each serving contains approximately: 253 calories; 3 gm fat; 8 mg cholesterol; 203 mg sodium; 48 gm carbohydrates; 9 gm protein; 6 gm fiber.

    Copyright © 2008 Deseret News Publishing Co.


     

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